Lemon Pepper

Store in an airtight container away from heat, light, and moisture. Most commercial blends stay fresh for 1–2 years if kept dry.

Add lemon pepper at the end of cooking or as a finishing touch to preserve the bright lemon flavor—heat can dull citrus notes.

Grind your own blend by zesting fresh lemons, drying the zest, and mixing with freshly cracked black pepper for maximum freshness.

Works especially well on grilled chicken, roasted fish, steamed broccoli, and avocado toast.

Since it's salt-free, you can add it generously without worrying about over-seasoning with sodium.

Seafood (salmon, shrimp, white fish)

Poultry (chicken breast, turkey)

Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts)

Pasta, rice, and grains

Eggs and avocado

Root vegetables (carrots, potatoes)

Cooking lemon pepper in high heat or long cooking times; the citrus flavor fades quickly. Sprinkle near the end.

Confusing lemon pepper with lemon salt—this blend typically contains no added salt, so adjust your recipe accordingly.